First-timer's Baby Back Ribs

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 (2 -2 1/2 lb) baby back rib racks
• 1/2 cup barbecue sauce
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 1/2 teaspoon celery seed, crushed in a mortar and pestle
• 3 tablespoons unsalted butter
• 1 cup apple cider
• 3 tablespoons bourbon or 3 tablespoons apple cider
• 3 tablespoons soy sauce

Recipe

• 1 if your butcher hasn't done it, pull the membrane off the bone side of the rack. use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.
• 2 combine rub ingredients in a bowl and mix well. apply rub heavily to both sides of ribs. refrigerate 2-4 hours. meanwhile, soak hardwood chips (hickory or apple) in cold water.
• 3 prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. place ribs in a rib rack, and stand the rack over the drip pan. place a handful of hardwood chips on each pile of coals. position the lid with the vent holes centered over the meat.
• 4 for the mop sauce, melt the butter in a nonreactive saucepan. add the cider, bourbon (or additional apple cider) and soy sauce. keep warm until ready to use.
• 5 once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. baste every 15-20 minutes for an additional 45-60 minutes. when done, the meat will have shrunken away, exposing the ends of the bones by about 1/4".
• 6 transfer the meat from the rack to lay directly over the coals. brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.
• 7 transfer meat to a cutting board or platter. rest 10 minutes, then cut racks in half, or into individual ribs. serve with additional barbecue sauce on the side.